Eggplant And Tomato Salad - cooking recipe

Ingredients

6 None baby eggplants
1/4 cup olive oil
1/2 tsp ground coriander
1/2 tsp cumin
1/2 tsp smoked paprika
1 None large tomato, halved, seeded, finely chopped
1 None red onion, finely chopped
2 tbsp pitted black olives, finely chopped
1 tbsp finely chopped fresh flat-leaf parsley leaves
2 tsp finely chopped fresh mint leaves
1 tsp lemon zest
2 tsp lemon juice

Preparation

Make 4 deep cuts into each eggplant (almost all the way through), leaving tops intact. Combine eggplants and 2 tbsp oil in a medium bowl. Season.
Oil a grill plate (or grill) and place over medium-high heat. Cook eggplants, flattening and fanning with the back of a spatula, until eggplants are tender.
Meanwhile, dry toast spices in a small frying pan until fragrant. Transfer to a small bowl and let cool. Once cool, add remaining oil and mix to combine. Add remaining ingredients and toss to combine.
Serve eggplants topped with tomato mixture. Season.